Aquafaba Chocolate Mousse – Vegan

Basically the gist of it is that aquafaba = bean water. It’s the goopy brine/water you find in cans of beans. So all that weird bean water that you and I once use to pour down the drain actually has the ability to replace eggs in some instances. So yeah…don’t dump it out anymore! Save it, freeze and be in awe of it!

The really cool thing about aquafaba is it’s ability to mimic egg whites. If you beat it up with an electric/stand mixer it will eventually fluff and form stiff peaks much like egg whites do when making meringue. In fact you absolutely can and should make aquafaba meringue!

But first you should make this Aquafaba Chocolate Mousse because it’s straight up magical. It’s

🌟incredibly light🌟next level, creamy🌟super easy to make (just need a little bit of patience)🌟made up of only 3 basic ingredients ingredients

Bonus: It can also be pretty low calorie/low carb depending on the the type of chocolate you use. I’ve calculated the nutrition info here just using a standard 70% dark chocolate bar but you can make this using any type of chocolate sweetened with any of sweetener.

How to Make: Aquafaba Chocolate Mousse

Making this mousse really just comes down to whipping up the aquafaba. It’s not hard but it might require a little patience to get the job done right. A few things to keep in mind when making this:

Pop your aquafaba & mixing bowl in the fridge for at least 10 minutes before you begin mixing. I’ve found that the aquafaba whips up much easier when everything is cold to begin with.

Make sure that your chocolate is completely cooled or at room temperature before adding it to your whipped aquafaba otherwise it will end up looking a bit grainy and decrease too much in volume.

Mix on HIGH until the aquafaba forms stiffpeaks as seen in the bottom right photo just above. You should be able to flip your mixing bowl upside down without the aquafaba falling out. Please be careful if you want to test that though because you don’t want to accidentally dump out your hard work.

Once your aquafaba fluff is ready you can start mixing in the chocolate. Start with the cooled melted chocolate and mix in and then sift in the cocoa powder. The end result will be a thick, silky looking chocolate. Pour or spoon it out into two little cups or bowls and place in the fridge to set. Depending on how well the aquafaba was whipped before will dictate how long it needs to set in the fridge. At the very least it will probably need about 30 minutes.

And then you’re all set. Top it off with a dollop of coconut whipped cream, fresh berries and/or a few chocolate shavings for good measure. If you’re looking for an even more decadent dessert you can try making this Chocolate Mouse Pretzel Crust Pie!

This will keep in the fridge well for at least a week – probably longer but they never last longer than that to find out!

Ingredients

Instructions

Place the chocolate in a microwave safe bowl. Melt in 30 second increments whisking after each segment until the chocolate is completely melted and smooth. Once melted set aside to cool completely.

Add the aquafaba to a large mixing bowl (ideally one that has been chilling in the fridge for at least 10 minutes).

Use electric beaters or a stand mixer to beat the aquafaba on high until stiff peaks form. This can take anywhere from 10-15 minutes depending on the quality of the aquafaba. Just keep beating and scraping down the sides until the aquafaba has at least tripled in volume and stiff peaks form. Your aquafaba should be beaten and stiffened up so much that if you flip your bowl upside down it stays in place or the aquafaba sticks to the beaters when lifted up.

Pour the cooled chocolate into the aquafaba mixture as you continue beating the aquafaba. The volume will decrease as you add in the chocolate by about a third.

Stop beating and sift in the cocoa powder. Continue beating until combined.

Pour or spoon the mousse into 2 small containers then place in the fridge to full set for about 30 minutes.

Notes

Before you begin: I recommend placing your mixing bowl and the aquafaba in the fridge or freezer for at least 10 minutes before you start. I find that the aquafaba tends to whip up better when your equipment is cold to start with.

I typically use around 70% dark chocolate but this is up to you. Keep in mind if you use really dark chocolate you may want to add a little sweetener to it.

Hi Levi! I’m not too sure – I haven’t tried it with just cocoa powder so I can’t say for sure but I do think it would work but you’ll probably need to increase the amount of cocoa powder to get it nice and chocolately

I came across a chocolate brownie cookie that used aquafaba. My first time I deflated the aquafaba, the second time it worked, and those cookies were fantastic!

Every year I bake chocolate pots de creme, but my husband as he’s aged, has developed a dairy intolerance. I’ve gotten him on non-dairy options since it’s what I already use, and now will have to try this recipe to replace my pots de creme.